Gahahe Filtro Especial is one of Nomad's flagships. Every year it's the star of their headquarters' richest batch brew sips. And this year we really like its vibrant personality, with floral, fruity mandarin and juicy, caramelized, roasted pineapple notes.

The Gahahe washing station is located in the Kayanza region. Located at an altitude of 1,805 meters above sea level, the washing station consists of 10 fermentation tanks, 4 cherry sorting tables, 2 immersion tanks, an 18-table pre-dryer and a 180-table dryer, allowing the station to process up to 750 tons of coffee cherries per year.




Gahahe is involved in several extension and farmer support projects, including a livestock project and several Farmer Hub projects that focus on strengthening cooperatives and improving yields.




Many trees in Burundi are of the Red Bourbon variety. Due to the decreasing size of coffee plantations, aging of the root system is a serious problem in Burundi. Many farmers have trees that are over 50 years old, but since the plots to be cultivated are small, it is difficult to justify replacing them with new trees, as there is a risk that cultivation will not be profitable for 3-4 years. To encourage farmers to renew their plantations, Bugestal buys seeds from the Burundi Agricultural Science Institute (ISABU), establishes nurseries and sells the plants to farmers at or below cost. At the washing station, farmers also have access to organic fertilizer made from composted coffee pulp.
Despite the widespread coffee cultivation in Burundi, each smallholder produces a relatively small crop. The average farmer has about 250 trees, usually in their backyard. Each tree produces an average of 1.5 kilograms of cherries, so the average farmer sells about 200-300 kilograms of cherries per year.


Process


Quality assurance begins when the farmers deliver the cherries. The cherries are processed wet under constant supervision. The pulping, fermentation time, washing, sorting into stems and the final soaking are strictly controlled. As a first step, each cherry is floated in small buckets to check the quality. GREENCO continues to buy floating cherries (damaged, underripe, etc.), but immediately separates the two grades and only sells the floating cherries as B-grade cherries.




After flotation, the best quality cherries are hand-sorted again to remove damaged, under-ripe and over-ripe cherries. The cherries are then hulled within 6 hours of delivery. The coffee is dry fermented for up to 12 hours, then soaked in clean mountain water for 12-24 hours. It is then soaked for a further 12-18 hours and then placed in drying beds. The parchment is often raked to ensure even drying and to remove damaged seeds. The parchment takes approximately 2-3 weeks to dry.

Here you can see a sample recipe we created specifically for this coffee. If you are looking for a starting point, click on our Recipe Book menu item.

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